{"id":2196,"date":"2026-01-30T12:22:45","date_gmt":"2026-01-30T11:22:45","guid":{"rendered":"https:\/\/salvatoremielepizzachef.com\/?post_type=product&#038;p=2196"},"modified":"2026-05-21T16:36:58","modified_gmt":"2026-05-21T14:36:58","slug":"contemporary-pizza","status":"publish","type":"product","link":"https:\/\/salvatoremielepizzachef.com\/en\/product\/contemporary-pizza\/","title":{"rendered":"Contemporary Pizza (BIGA + PREFERMENTO)"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" fetchpriority=\"high\" decoding=\"async\" data-attachment-id=\"2136\" data-permalink=\"https:\/\/salvatoremielepizzachef.com\/en\/?attachment_id=2136\" data-orig-file=\"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/6.png?fit=1080%2C1350&amp;ssl=1\" data-orig-size=\"1080,1350\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"6\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/6.png?fit=800%2C1000&amp;ssl=1\" class=\"alignnone size-medium wp-image-2136\" src=\"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/6.png?resize=240%2C300&#038;ssl=1\" alt=\"\" width=\"240\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/6.png?resize=240%2C300&amp;ssl=1 240w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/6.png?resize=819%2C1024&amp;ssl=1 819w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/6.png?resize=768%2C960&amp;ssl=1 768w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/6.png?resize=10%2C12&amp;ssl=1 10w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/6.png?resize=600%2C750&amp;ssl=1 600w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/6.png?w=1080&amp;ssl=1 1080w\" sizes=\"(max-width: 240px) 100vw, 240px\" \/><\/p>\n<h2 data-start=\"109\" data-end=\"158\">\ud83c\udf55 Master Video Course in Contemporary Pizza<\/h2>\n<p data-start=\"159\" data-end=\"238\"><strong data-start=\"159\" data-end=\"238\">Indirect Method \u2013 Room Temperature Biga &amp; Controlled-Temperature Preferment<\/strong><\/p>\n<p data-start=\"240\" data-end=\"336\">This video course represents the most complete training program dedicated to contemporary pizza.<\/p>\n<p data-start=\"338\" data-end=\"543\">A true master course, designed for those who want to deeply and professionally understand the world of indirect dough methods, through the study, preparation, and direct comparison of two different doughs:<\/p>\n<ul data-start=\"545\" data-end=\"608\">\n<li data-start=\"545\" data-end=\"570\">\n<p data-start=\"547\" data-end=\"570\">room temperature biga<\/p>\n<\/li>\n<li data-start=\"571\" data-end=\"608\">\n<p data-start=\"573\" data-end=\"608\">controlled-temperature preferment<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"610\" data-end=\"827\">This is not a simple practical demonstration, but a structured technical learning path that allows you to understand every choice, every step, and every difference \u2014 helping you develop true awareness of dough making.<\/p>\n<hr data-start=\"829\" data-end=\"832\" \/>\n<h2 data-start=\"834\" data-end=\"862\">\ud83d\udcd8 A One-of-a-Kind Course<\/h2>\n<p data-start=\"864\" data-end=\"1001\">Inside this video course, I explain my signature pizza \u2014 the result of years of study, experimentation, and real professional experience.<\/p>\n<p data-start=\"1003\" data-end=\"1050\">The course will guide you step by step through:<\/p>\n<ul data-start=\"1052\" data-end=\"1266\">\n<li data-start=\"1052\" data-end=\"1085\">\n<p data-start=\"1054\" data-end=\"1085\">technical explanation of biga<\/p>\n<\/li>\n<li data-start=\"1086\" data-end=\"1126\">\n<p data-start=\"1088\" data-end=\"1126\">preparation of room temperature biga<\/p>\n<\/li>\n<li data-start=\"1127\" data-end=\"1180\">\n<p data-start=\"1129\" data-end=\"1180\">management of a controlled-temperature preferment<\/p>\n<\/li>\n<li data-start=\"1181\" data-end=\"1220\">\n<p data-start=\"1183\" data-end=\"1220\">development of both complete doughs<\/p>\n<\/li>\n<li data-start=\"1221\" data-end=\"1266\">\n<p data-start=\"1223\" data-end=\"1266\">direct comparison between the two methods<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"1268\" data-end=\"1397\">A complete journey that allows you to understand advantages, differences, and final results by observing the pizzas side by side.<\/p>\n<hr data-start=\"1399\" data-end=\"1402\" \/>\n<h2 data-start=\"1404\" data-end=\"1429\">\ud83d\udcd8 What You Will Learn<\/h2>\n<p data-start=\"1431\" data-end=\"1476\">During the course, you will explore in depth:<\/p>\n<ul data-start=\"1478\" data-end=\"2140\">\n<li data-start=\"1478\" data-end=\"1526\">\n<p data-start=\"1480\" data-end=\"1526\">characteristics of modern contemporary pizza<\/p>\n<\/li>\n<li data-start=\"1527\" data-end=\"1567\">\n<p data-start=\"1529\" data-end=\"1567\">principles of indirect dough methods<\/p>\n<\/li>\n<li data-start=\"1568\" data-end=\"1612\">\n<p data-start=\"1570\" data-end=\"1612\">differences between biga and preferments<\/p>\n<\/li>\n<li data-start=\"1613\" data-end=\"1650\">\n<p data-start=\"1615\" data-end=\"1650\">technical analysis of ingredients<\/p>\n<\/li>\n<li data-start=\"1651\" data-end=\"1691\">\n<p data-start=\"1653\" data-end=\"1691\">preparation of room temperature biga<\/p>\n<\/li>\n<li data-start=\"1692\" data-end=\"1747\">\n<p data-start=\"1694\" data-end=\"1747\">management, maturation, and development of the biga<\/p>\n<\/li>\n<li data-start=\"1748\" data-end=\"1800\">\n<p data-start=\"1750\" data-end=\"1800\">preparation of controlled-temperature preferment<\/p>\n<\/li>\n<li data-start=\"1801\" data-end=\"1833\">\n<p data-start=\"1803\" data-end=\"1833\">temperature and time control<\/p>\n<\/li>\n<li data-start=\"1834\" data-end=\"1870\">\n<p data-start=\"1836\" data-end=\"1870\">development of both final doughs<\/p>\n<\/li>\n<li data-start=\"1871\" data-end=\"1910\">\n<p data-start=\"1873\" data-end=\"1910\">management of high hydration doughs<\/p>\n<\/li>\n<li data-start=\"1911\" data-end=\"1959\">\n<p data-start=\"1913\" data-end=\"1959\">working techniques and workflow organization<\/p>\n<\/li>\n<li data-start=\"1960\" data-end=\"1999\">\n<p data-start=\"1962\" data-end=\"1999\">two complete dough-making processes<\/p>\n<\/li>\n<li data-start=\"2000\" data-end=\"2025\">\n<p data-start=\"2002\" data-end=\"2025\">dough ball management<\/p>\n<\/li>\n<li data-start=\"2026\" data-end=\"2055\">\n<p data-start=\"2028\" data-end=\"2055\">two stretching techniques<\/p>\n<\/li>\n<li data-start=\"2056\" data-end=\"2089\">\n<p data-start=\"2058\" data-end=\"2089\">two complete baking processes<\/p>\n<\/li>\n<li data-start=\"2090\" data-end=\"2140\">\n<p data-start=\"2092\" data-end=\"2140\">analysis and comparison of the finished pizzas<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"2142\" data-end=\"2247\">The course clearly shows the structural, aromatic, and visual differences between the two final products.<\/p>\n<hr data-start=\"2249\" data-end=\"2252\" \/>\n<h2 data-start=\"2254\" data-end=\"2276\">\ud83c\udfa5 Course Structure<\/h2>\n<p data-start=\"2278\" data-end=\"2299\">Total video duration:<\/p>\n<p data-start=\"2301\" data-end=\"2342\">\u23f1 <strong data-start=\"2303\" data-end=\"2342\">2 hours, 35 minutes, and 42 seconds<\/strong><\/p>\n<p data-start=\"2344\" data-end=\"2376\">This in-depth training includes:<\/p>\n<ul data-start=\"2378\" data-end=\"2552\">\n<li data-start=\"2378\" data-end=\"2415\">\n<p data-start=\"2380\" data-end=\"2415\">detailed theoretical explanations<\/p>\n<\/li>\n<li data-start=\"2416\" data-end=\"2453\">\n<p data-start=\"2418\" data-end=\"2453\">complete practical demonstrations<\/p>\n<\/li>\n<li data-start=\"2454\" data-end=\"2482\">\n<p data-start=\"2456\" data-end=\"2482\">real-time dough handling<\/p>\n<\/li>\n<li data-start=\"2483\" data-end=\"2527\">\n<p data-start=\"2485\" data-end=\"2527\">direct comparison between the two doughs<\/p>\n<\/li>\n<li data-start=\"2528\" data-end=\"2552\">\n<p data-start=\"2530\" data-end=\"2552\">final pizza analysis<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"2554\" data-end=\"2644\">A course designed for those who want to go beyond recipes and truly understand the method.<\/p>\n<hr data-start=\"2646\" data-end=\"2649\" \/>\n<h2 data-start=\"2651\" data-end=\"2686\">\ud83d\udcc4 Included Educational Material<\/h2>\n<p data-start=\"2688\" data-end=\"2797\">The course includes a <strong data-start=\"2710\" data-end=\"2756\">technical educational manual in PDF format<\/strong>, designed as professional study support.<\/p>\n<p data-start=\"2799\" data-end=\"2824\">The manual allows you to:<\/p>\n<ul data-start=\"2826\" data-end=\"2983\">\n<li data-start=\"2826\" data-end=\"2861\">\n<p data-start=\"2828\" data-end=\"2861\">review all theoretical concepts<\/p>\n<\/li>\n<li data-start=\"2862\" data-end=\"2898\">\n<p data-start=\"2864\" data-end=\"2898\">follow clear procedural diagrams<\/p>\n<\/li>\n<li data-start=\"2899\" data-end=\"2953\">\n<p data-start=\"2901\" data-end=\"2953\">understand the differences between the two methods<\/p>\n<\/li>\n<li data-start=\"2954\" data-end=\"2983\">\n<p data-start=\"2956\" data-end=\"2983\">support hands-on practice<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"2985\" data-end=\"3036\">An essential tool to complete the learning journey.<\/p>\n<hr data-start=\"3038\" data-end=\"3041\" \/>\n<h2 data-start=\"3043\" data-end=\"3071\">\ud83c\udfaf Who This Course Is For<\/h2>\n<p data-start=\"3073\" data-end=\"3104\">This video course is ideal for:<\/p>\n<ul data-start=\"3106\" data-end=\"3355\">\n<li data-start=\"3106\" data-end=\"3135\">\n<p data-start=\"3108\" data-end=\"3135\">professional pizza makers<\/p>\n<\/li>\n<li data-start=\"3136\" data-end=\"3163\">\n<p data-start=\"3138\" data-end=\"3163\">advanced pizza students<\/p>\n<\/li>\n<li data-start=\"3164\" data-end=\"3191\">\n<p data-start=\"3166\" data-end=\"3191\">experienced enthusiasts<\/p>\n<\/li>\n<li data-start=\"3192\" data-end=\"3246\">\n<p data-start=\"3194\" data-end=\"3246\">those who want to specialize in contemporary pizza<\/p>\n<\/li>\n<li data-start=\"3247\" data-end=\"3304\">\n<p data-start=\"3249\" data-end=\"3304\">anyone who wants to truly understand indirect methods<\/p>\n<\/li>\n<li data-start=\"3305\" data-end=\"3355\">\n<p data-start=\"3307\" data-end=\"3355\">those seeking a complete and structured course<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"3357\" data-end=\"3397\">Basic knowledge of dough is recommended.<\/p>\n<hr data-start=\"3399\" data-end=\"3402\" \/>\n<h2 data-start=\"3404\" data-end=\"3445\">\u2705 Why This Is the Most Complete Course<\/h2>\n<ul data-start=\"3447\" data-end=\"3768\">\n<li data-start=\"3447\" data-end=\"3485\">\n<p data-start=\"3449\" data-end=\"3485\">Complete study of indirect methods<\/p>\n<\/li>\n<li data-start=\"3486\" data-end=\"3535\">\n<p data-start=\"3488\" data-end=\"3535\">Detailed explanation of room temperature biga<\/p>\n<\/li>\n<li data-start=\"3536\" data-end=\"3573\">\n<p data-start=\"3538\" data-end=\"3573\">Controlled-temperature preferment<\/p>\n<\/li>\n<li data-start=\"3574\" data-end=\"3619\">\n<p data-start=\"3576\" data-end=\"3619\">Two complete doughs compared side by side<\/p>\n<\/li>\n<li data-start=\"3620\" data-end=\"3649\">\n<p data-start=\"3622\" data-end=\"3649\">Two stretching techniques<\/p>\n<\/li>\n<li data-start=\"3650\" data-end=\"3674\">\n<p data-start=\"3652\" data-end=\"3674\">Two baking processes<\/p>\n<\/li>\n<li data-start=\"3675\" data-end=\"3705\">\n<p data-start=\"3677\" data-end=\"3705\">Final comparative analysis<\/p>\n<\/li>\n<li data-start=\"3706\" data-end=\"3739\">\n<p data-start=\"3708\" data-end=\"3739\">Technical PDF manual included<\/p>\n<\/li>\n<li data-start=\"3740\" data-end=\"3768\">\n<p data-start=\"3742\" data-end=\"3768\">Real professional method<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"3770\" data-end=\"3843\">A course that doesn\u2019t just show <em data-start=\"3802\" data-end=\"3807\">how<\/em> to do things \u2014 but above all <em data-start=\"3837\" data-end=\"3842\">why<\/em>.<\/p>\n<hr data-start=\"3845\" data-end=\"3848\" \/>\n<p data-start=\"3850\" data-end=\"4020\">\ud83c\udf55 <strong data-start=\"3853\" data-end=\"3937\">The most complete course available on contemporary pizza using indirect methods.<\/strong><br data-start=\"3937\" data-end=\"3940\" \/>A professional training path that will allow you to make a real leap in quality.<\/p>","protected":false},"excerpt":{"rendered":"<p>\ud83c\udf55 Master Video Course in Contemporary Pizza Indirect Method \u2013 Room Temperature Biga &amp; Controlled-Temperature Preferment This video course represents the most complete training program dedicated to contemporary pizza. A true master course, designed for those who want to deeply and professionally understand the world of indirect dough methods, through the study, preparation, and direct [&hellip;]<\/p>\n","protected":false},"featured_media":2144,"comment_status":"open","ping_status":"closed","template":"","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false},"product_brand":[],"product_cat":[1394],"product_tag":[],"class_list":["post-2196","product","type-product","status-publish","has-post-thumbnail","product_cat-videocorsi","first","instock","downloadable","virtual","sold-individually","taxable","purchasable","product-type-simple"],"jetpack_publicize_connections":[],"jetpack_likes_enabled":true,"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":1707,"url":"https:\/\/salvatoremielepizzachef.com\/en\/product\/my-ebook-all-about-contemporary-pizza-2\/","url_meta":{"origin":2196,"position":0},"title":"My eBook: All About Contemporary Pizza","author":"salvatore miele","date":"November 4, 2025","format":false,"excerpt":"My eBook: All About Contemporary Pizza A complete journey through the world of contemporary pizza \u2014 theory, technique, and innovation.In this eBook, I\u2019ve gathered years of experience, research, and experimentation to create a clear and practical guide for pizza makers and enthusiasts who want to evolve while respecting tradition.","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/4.webp?fit=1200%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/4.webp?fit=1200%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/4.webp?fit=1200%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/4.webp?fit=1200%2C1200&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/4.webp?fit=1200%2C1200&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":2173,"url":"https:\/\/salvatoremielepizzachef.com\/en\/product\/contemporary-pizza-direct-method\/","url_meta":{"origin":2196,"position":1},"title":"Contemporary Pizza \u2013 Direct Method","author":"salvatore miele","date":"January 29, 2026","format":false,"excerpt":"\ud83c\udf55 Complete Contemporary Pizza Video Course High-Hydration Direct Method Contemporary pizza represents the modern evolution of the art of pizza making: light, highly hydrated, soft inside, with a well-developed and airy crust.This complete video course is designed to guide you through the creation of high-hydration contemporary pizza using only the\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/3-1.webp?fit=1200%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/3-1.webp?fit=1200%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/3-1.webp?fit=1200%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/3-1.webp?fit=1200%2C1200&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/3-1.webp?fit=1200%2C1200&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":2104,"url":"https:\/\/salvatoremielepizzachef.com\/en\/product\/pizza-contemporanea\/","url_meta":{"origin":2196,"position":2},"title":"Pizza Contemporanea","author":"salvatore miele","date":"January 27, 2026","format":false,"excerpt":"\ud83c\udf55 Videocorso Master di Pizza Contemporanea Metodo indiretto \u2013 Biga a temperatura ambiente e prefermento a temperatura controllata Questo videocorso rappresenta il percorso formativo pi\u00f9 completo dedicato alla pizza contemporanea. Un vero corso master, pensato per chi desidera comprendere in modo profondo e professionale il mondo dei metodi indiretti, attraverso\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/5.webp?fit=960%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/5.webp?fit=960%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/5.webp?fit=960%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/5.webp?fit=960%2C1200&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":2234,"url":"https:\/\/salvatoremielepizzachef.com\/en\/product\/direct-dough-method-contemporary-%c2%b7-neapolitan-%c2%b7-roman-round\/","url_meta":{"origin":2196,"position":3},"title":"Direct Dough Method \u2013 Contemporary \u00b7 Neapolitan \u00b7 Roman Round","author":"salvatore miele","date":"January 30, 2026","format":false,"excerpt":"This package includes three complete video courses focused on the direct dough method, applied in a clear, technical and practical way to the most important pizza styles used in professional production. The direct dough method is the foundation for anyone who wants real control over dough behavior: a linear working\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/9.webp?fit=1200%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/9.webp?fit=1200%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/9.webp?fit=1200%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/9.webp?fit=1200%2C1200&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/9.webp?fit=1200%2C1200&ssl=1&resize=1050%2C600 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